Brothy Coconut and Lime Rice with Sticky Chicken and Pak Choi
Light and bursting with flavour, this might just become your new favourite
This week in London has felt so distinctly Spring-like and what a difference it makes! Blossom is kissing the branches of the trees, the days are getting longer, people seem happier and there’s been sunshine. Actual sunshine.
The winter has felt long here in England and with Spring comes so many lovely ingredients to cook with. I think there’s something exciting about when the seasons change. It’s a change of scene, like someone blowing fresh air into life somehow and with a change in season comes the idea of endless of possibility.
It’s also that time of year when it can get quite hot at some times of the day but it can also be deceptively cold. You know what I mean? Clear blue skies and sunshine but you definitely still need a jacket. And I’m still ready for something hot and comforting when the evening rolls in. This Brothy Coconut and Lime Rice is just the ticket. It feels light because of the Thai inspired flavours, yet it’s hearty enough to keep you satisfied. The rice is cooked in aromatics with stock and coconut milk, lots of lime juice and a little soy which makes it soothing and fragrant and also a foolproof way of cooking rice as you can’t really mess it up. It’s all cooked in one pan so there is no absorbing water or fluffing to worry about.
This recipe also sits well on the hob and reheats nicely too, so it’s a good weeknight option if you are in a busy household where people are in and out in the evening at different times, or if one of you works late but the other is already hungry. It takes no more than 30 minutes (as usual) and it’s made in one pan so there is minimal washing up.
It’s so good I hope you try it and let me know in the comments how you get on!
The full recipe is below for paid subscribers (along with a handy PDF version). You also get access to helpful notes on the recipe in case you want to make it vegetarian friendly, or you’re feeding more people and want to scale up easily. Perhaps you’re feeding the whole family? It’s all covered in the Notes.
I really want this newsletter to be your go-to resource when you don’t know what to cook for supper so I put a lot of energy into the Notes section to make it as helpful as possible.
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This recipe serves 2 generously. I have done 4 chicken thighs as when they are skinless and boneless, I find they aren’t very big! If yours are big, then feel free to just do 1 each. My husband will often eat 3 so it depends so on the appetite of your family and you can adjust accordingly.
